1. Preheat an oven to 325 degrees F (165 degrees C).
2. Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
3. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
4. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated 350 degree oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

1. Preheat oven to 375.
2. In a saucepan over medium low heat bring stock to a simmer.
3. In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
4. Add shallots and sauté until translucent,
5. Add rice and stir until the grains are well coated about 3 minutes.
6. Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
7. Bring to a simmer then stir and cover.
8. Transfer casserole to the oven and bake 45 minutes.
9. Remove from oven.
10. Remove and discard the bay leaf and thyme sprigs.
11. Stir in the pecans and parsley.

Combine cranberries and thyme in a food processor; process until cranberries are chopped. Add breadcrumbs, salt, and pepper. Toss chicken in mustard and 1 tablespoon of olive oil; Dredge chicken in breadcrumb mixture.

Heat a heavy sauté pan and place remaining olive oil in pan until hot. Add chicken breasts and cook on first side until golden brown; about 1-2 minutes. Turn chicken over and cook 1 additional minute. Transfer chicken to a greased sheet pan and place in oven for 15-20 minutes or until internal temperature reaches 165 degrees for 15 seconds.

In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.

– Bake for 12 to 15 minutes in the preheated oven, or until golden brown.